Chilled Spinach-Potato Soup With Buttermilk

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Total Time
25 mins
25 mins

This is an adapted Mollie Katzen recipe from her website that will be perfect for those hot summer evenings. Preparation time does not include time spend in the refrigerator chilling.

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  1. Bring the potatoes, broth or water, and salt to a boil in a soup pot; turn down and simmer slowly for about 20 minutes.
  2. Add the leeks, garlic and spinach during the last 5 minutes.
  3. Use a food processor or hand blender to puree the soup and all the veggies until smooth. You will probably have to do this in batches in the processor.
  4. Transfer the soup to a container, cover tightly and chill for about 4-5 hours or overnight.
  5. Stir in the buttermilk just before serving and add white pepper to taste.
  6. Sprinkle on the fresh dill for garnish.